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Challenge Recipes

Make No Bones About It! Chicken Ballotine

Daring Cooks
April 2013

Hi, everyone! I'm Lisa from the blog Parsley, Sage and Sweet. Are you ready to get really DARING? Well, I've got the challenge for you, and although it may seem daunting, it really isn't because once you do it once, you'll want to do it again and again, and you'll get better and better at it. It's also a rewarding skill that you'll have in your culinary arsenal forever. We're going to debone a whole chicken, stuff it, tie it, then roast it to create a Chicken Ballotine also known as a Ballotine of Chicken also known as a Poule en Saucisse. You may have also heard of a Chicken Galantine, The difference between a Chicken Ballotine and a Chicken Galantine is the cooking and serving method. Galantine is a deboned, stuffed chicken that is tied, rolled in a cloth, simmered in stock or braised, then served cold . It's commonly stuffed with forcemeat. If you'd prefer to poach your chicken, by all means, go right ahead, but I'm only providing the recipe for Chicken Ballotine, which is tied and roasted. However, I have linked a Chicken Galantine recipe at the end of this post.

So, exactly what is a Ballotine? The definition of Ballotine, according to Larousse Gastronomique is ; Meat, fowl, game or fish which is boned, stuffed and rolled into a bundle.

Download printable file HERE

HIDDEN VEGGIES!

Daring Bakers
March 2013

Hello! I’m Ruth and I blog at Makey-Cakey. As well as being a very enthusiastic (and sometimes haphazard) cook and baker, I’m also Mum to 2 year old Mini-M who we can all thank / blame for being the inspiration behind this challenge.

This month I am challenging you all to get creative with hidden veggies by baking them into a sweet treat of your choice. I have to confess I started experimenting sneaking unexpected vegetables into my cakes to encourage Mini-M to eat that least popular of toddler foods... spinach! Since then I’ve baked my way through carrots, beetroot, parsnips, kidney beans, mashed potato, more spinach, kale - the list goes on. But the amazing thing is that the results have tasted fantastic which is why I’m encouraging you, fellow DBers to get creative too.

Download printable file HERE

Let's Get Cheesy!

Daring Cooks
March 2013

Hello everyone! My name is Sawsan from the chef in disguise. I have been a member of the daring kitchen since March 2011 and it has been a wonderful pleasure to belong to this group of amazingly talented, supportive and creative people. I am thrilled to be your host this month. I chose to challenge you guys to make cheese. A process, I know, many of you daring cooks have at least been curious about. So how about taking on this challenge and taking cheese making off your (things I want to try list)?
If you have never made cheese before I advise starting out with simple easy cheeses, like ricotta or labneh that will give you an idea about basic concepts in cheese making like curds, whey, straining. It will also give you more confidence in your cheese making skills and enable you to tackle more complicated cheeses like goat cheese, feta cheese and mozzarella.

Download printable file HERE

CRISP CRACKERS AND FLATBREADS

Daring Bakers
February 2013

Hi, I am Sarah from All Our Fingers in the Pie. I am so excited about this challenge with The Bakers! I can hardly wait to see what ideas you all come up with. I have been on a mission to find all the crisps recipes that I can because they make lovely hostess gifts and healthy nibblies to have in your kitchen.

Download printable file HERE

You Say Salami, I say Salumi - Let's Make Sausage!

Daring Cooks
February 2013

I am Carol, a non-blogging member from Canada and I have been a member of the Daring Kitchen since January 2009.... And I am Jenni, and I blog at The Gingered Whisk! I have been a member of the Daring Kitchen since June 2009. This challenge evolved rather organically. Carol was doing a book review on “Salumi”, and Jenni sent Lisa an email saying that “someone” should do a challenge on making your own sausage. The timing was just too perfect, and so we decided to combine the book review and the sausage making into one awesome challenge! We are both really excited to bring this challenge to you - we feel this is a great technique to know how to do, and not only is it fairly easy, but is very rewarding.

Download the printable .pdf file HERE

Gevulde Speculaas

Daring Bakers
January 2013

Hello! My name is Francijn from Koken in de Brouwerij, and I'm proud to be a Dutch Daring Baker since April 2008. I made my first cake for my own twentieth birthday, using my very first cookbook. And since then I am a devoted baker, and my slogan is “I can make that myself”. I love to bake things that other people buy.

This month we're going to make a traditional Dutch pastry: gevulde speculaas (stuffed speculaas). It is not hard to make, it doesn't take a lot of time, but it is delicious, beautiful and very traditional. And everyone I know buys it instead of baking.
Download the printable .pdf file a HERE

PANETTONE

Daring Bakers
December 2012

Hi dear DB Friends! I’m Marcella aka Marcellina from Marcellina in Cucina. I joined DB in June 2009 to learn my about my favourite pastime – baking! Since then I have felt as though I have been learning at a patisserie school with some of the world's best teachers. From macarons to croissants, puff pastry to bombe Alaska, I never know what each month will bring.

This month I am your host. I can’t believe it either! I’m not sure how qualified I am but this month I’m going to challenge you to make Panettone - a traditional Italian Christmas Bread. I live in a little town in far northern Australia which is known as “Little Italy” due to its predominantly Italian heritage and culture.

Download the printable .pdf file a HERE

PATÉ CHINOIS

Daring Cooks
December 2012

Hello. My name is Andy and I’ve been a member of the Daring Kitchen for the last 18 months. I blog at Today’s The Day and have a second blog just for recipes at Today’s the Day I cook. I live with an amazing cook, who comes from a long line of amazing cooks, so I have never been the main cook in our home. When I came across the Daring Kitchen via someone’s blog last year, I was intrigued and decided to join. Since then I have gained some confidence in the kitchen and an amazing repertoire of recipes and techniques that I have conquered.

For this month’s challenge, I wanted to introduce everyone to a French Canadian classic recipe that I grew up eating. Here in Canada, Paté Chinois is a quick and easy ground (minced) beef dish that is a staple for many families.

Download the printable .pdf file HERE

TWELVE DAYS OF COOKIES

Daring Bakers
November 2012

On the first day of Christmas my true love gave to me…..Lalala you know how the carol goes. I was so excited when Lisa asked me to do celebration cookies. Holiday time is nearly on us people and something edible is the perfect gift for that person who has everything or anyone for that matter.

My name is Peta and my blog is called Peta Eats. You may remember me from the Stock to soup challenge and my Food Talk articles Piped Shortbread and Smoothing Seized Chocolate.

Download the printable .pdf file HERE

Brining and Roasting

Daring Cooks
November 2012

Hello this Audax from Audax Artifex and I'm honoured to be your host this month. I have decided to concentrate on a couple of important cooking techniques that every good cook should have up his or her sleeve. The first technique is brining – which uses a brine (at its simplest, a combination of salt and water usually with some sugar) to infuse flavour and moisture into poultry, red- & white-meat, fish, seafood and most types of nuts and seeds. Brining guarantees moist succulent roast chickens and turkeys, fried steaks, steamed trout, BBQed prawns (shrimps), grilled seafood and toasted nuts and seeds.

Download the printable .pdf file HERE

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